To bring back the memories and taste from back home I brought you a very special recipe of Momos and Pickle which is authentic and with the ultimate flavor. Doesn’t matter where you live you just need little effort to enjoy at your home with this marvelous dish. Enjoy…
Cooking time around 45 minutes Serve 5 as a snack
For the Stuffing 400g lean meat 1 tsp Garam Masala 1 tsp Roasted Cumin powder ½ tsp black Pepper ½ tsp Turmeric powder 1 tsp red Chili powder or to your taste 3 tbsp vegetable oil 1 tbsp Salt or to your taste ½ tbsp Ginger paste 1 tbsp Garlic paste 1 large equal to a cup finely chopped Red Onion 1/3 cup chopped spring Coriander
For hot and spicy Sauce Pickle 1 medium Tomato ½ cup dried Chilies ½ tsp Salt or to your taste
Lapsi and Sesame seeds Sauce / Pickle 1/3 cup dried Lapsi / Nepalese Hog plum 2 green Chili ½ cup Roasted Sesame seeds ½ tbsp fine salt or to your taste Enough Water 2 tbsp of chopped spring Onion
For the Dough 3 cups flour 1 tbsp Oil ½ tsp Salt Water
How to make:
Prepare all the ingredients above
First mince the meat or buy already minced, put it into a large bowl then add Garam Masala, Roasted Cumin powder, black pepper, Turmeric powder, red Chili powder, vegetable oil, Salt, Ginger paste and Garlic paste, combine it very well, cover it and let it marinate at least for 15 minutes.
Soak the dried Lapsi/Hog Plum in warm water and let it rest for around 15 minutes. Meanwhile boil the dried chilies and tomato around 5 minutes. After, it becomes less hot, take the skin off from the tomato and blend them with a bit of water if necessary and a touch of salt, doesn’t have to be very fine paste, then set a side.
After the Lapsi is soaked, put it into a blender as well as green chilies, Sesame seeds, salt and water, and blend it very well. After blending it add in more water to make it liquid, combine it very well then taste if in case you would like to adjust the salt or Lapsi etc. Finally add in chopped spring coriander mix it very well. Transfer to a bottle or flask then keep it in the fridge to chill until the MoMos are ready.
Next to make the dough, in a large bowl add flour, salt and Oil then add water little by little while you are kneading, make the dough just soft enough not very hard or very soft, cover it and let it rest for around 10 minutes.
Now check the marinated meat, chop finely the Onion and spring Coriander, add to the meat then mix them very well and set aside.
By this time the dough is ready, knead a bit then separate it around 12 grams a piece of dough then with a dough roller roll it to make the little thin roti, round circles, I normally use oil to prevent from the sticking the dough, you can use flour too.
After making the little flat round roti, put the roti on your palm and put the meat stuffing in the middle of the roti then give it the momos shape that you prefer.
After brush the oil in a steamer and place the MoMos on it and steam it around 12 minutes and you are done. You can enjoy with both pickles that we made.
The rest of the momos you can freeze and use whenever you like.